Today we’d like to introduce you to Marco Giugliano.
Hi Marco, so excited to have you with us today. What can you tell us about your story?
I’m originally from Piazzolla di Nola, a small village near Naples. I’ve been lucky enough to start out in one of the most iconic and awarded kitchens of the Amalfi Coast like Quattro Passi in Nerano and Taverna Estia in Brusciano.
Curiosity and a desire to grow took me beyond Italy — from London where I opened and directed ‘Quattro Passi’, then Mykonos, and eventually the United States.
My time in America began in New Haven, Connecticut, at the restaurant Strega, where I was part of the team that helped the restaurant earn recognition in the Michelin Guide.
After that I moved to Miami, where I focus on a style of cuisine that respects Italian tradition while exploring international ideas and modern techniques. All this love to my job brought me to, eventually, open my own restaurant ‘Mano Libera’ almost a year ago now.
We all face challenges, but looking back would you describe it as a relatively smooth road?
The journey has been long and challenging, I believe hospitality is one of the most brutal and complicated industry ever but through determination, ambition and a lot of hard work I was able to overcome obstacles, and that’s what brought me to where I am today.
Can you tell our readers more about what you do and what you think sets you apart from others?
The heart of my cooking is rooted in the love for my homeland, Campania. Every dish I create draws inspiration from its traditions, blending sustainability, creativity, and a deep appreciation for wine.
Right now, guests keep coming back for my Gnocchetti alla Genovese and the house-made pistachio gelato. But what I’m most proud of is the chef’s table — a blind tasting experience that changes every time, almost like a tailor-made omakase. People seem to really connect with it.
That’s also where the name Mano Libera comes from — in Italian it means “free hand,” a tribute to the freedom and spontaneity that define this approach to cooking.
So maybe we end on discussing what matters most to you and why?
Well, I’d say my job defines a big part of who I am, but I wouldn’t be who I am today without the love of my family and my wonderful wife. They’re the ones who give me the strength and motivation to keep chasing my dreams. At the end of the day, they’re what matters most.
Contact Info:
- Website: https://www.manoliberamiami.com/
- Instagram: https://www.instagram.com/mano_libera_restaurant
- Facebook: https://www.facebook.com/share/1FB9Xu8Luu/
Image Credits
Photo : Lorenzo Franco
